18 comments on “a whole lot of pumpkins”

so cute! i love the pumpkin belly shot :O) and little brave's face while she's holding that pumpkin… so so so precious :O) looks like you found a gorgeous and huge pumpkin!!! how did you maneuver your wagon through all of those pumpkins???

just thinking about next year's family picture with pumpkins makes me smile 😉where do you go to get such great pumpkin pictures?all the local ones for us, are filled with inflatables and other junkie things…Jack is like “oh yeah. i need to get a pumpkin”, the focus is not on the squash!!!Do you carve them any special way??

sara- we go to the cal poly pomona pumpkin patch!! you should go… it is so pretty!!! they have games and stuff but it is only during the festival weekend. otherwise, you can go and pick pretty pumpkins and take pretty pictures any other time of the week!

susan- we gently nudged the other pumpkins with our feet to make room for the wagon! 😉

to the australians- i guess the fields where the pumpkins actually grow are much too difficult for people to get to (and maybe yank off the vine), so t (the college students who run this particular field we went to) take it from there and just scatter it along a large, open field for people to be able to pick through much more easily. i don't think pumpkins necessarily have to do with halloween, but that it is grown during the Fall season for the fall harvest. Though, people buy them and make jack-o-lanterns for halloween! I use the pumpkins for decorations around the house, Ben plans to cook them, some people use it for pumpkin pie, and I am sure they have a plethora of others uses. hope this helps understand the pumpkin patches! but one thing is for sure, they do make nice pictures! xoxo

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Kimchi Fried Rice
approximately 6 servings Ingredients:
1. 4 cups day old rice
2. 1 egg per person
3. 2 chopped green onions (white portion for the fried rice, green for garnishing)
4. 1/2 can chopped turkey spam (optional, but I admit I'm a fan of spam)
5. 1 packet of seasoned seaweed (optional)
6. 3 cups good kimchi with its juices
Note:Look for deep red coloring in the juice, and the older the better! This can't be made with fresh kimchi. If the kimchi you buy looks fresh (the cabbage leaves look white and not very flavorful), leave it outside on your kitchen counter overnight.
7. 2 tbsp sesame oil
Directions:
1. Heat up the sesame oil and add in the kimchi (save the juice and set aside). Sauté together, add in the spam, and continue combining it all together.
2. Add in the rice, and break it up mixing it with the kimchi.
3. Add the kimchi juice and the white parts of the green onions. The kimchi juice should turn the rice red.
4. Crumble or cut the seaweed and sprinkle it over and continue to combine it all together.
5. Taste and then season with more kimchi juice if needed.
6. Fry an over easy egg and add that on top. Garnish with the remaining green onions. Plate. Boom. Done. Enjoy!

Helpful tips: Fried rice is best cooked with day old rice. If you don't have day old rice, cook the rice, stick it in the freezer for about 30 minutes to an hour. If it's too hot and fresh, the fried rice will turn out sticky. Also, this recipe doesn't need any additional salt! The kimchi has a very strong flavor, the seasoned seaweed has salt, and the spam is pretty salty too. If the rice tastes bland, try pouring more kimchi juice to season it. Add butter with the sesame oil for extra flavor, but if you're trying to keep it not as low nutrition as possible, leave the butter out!

This recipe is shared and made by my BFF. I just took pictures as she cooked it for us the day I had my little surgery to get my cyst taken care of. She's such a pal! It was totally a minor procedure, but she came for moral support and to make us lunch. I'm thankful for her (and all the yummy food she's ever introduced me to).
Seafood is my favorite type of food to eat, and Korean and Japanese are neck in neck right after. Korean food is just bomb diggity bomb. No joke. If you've never tried it, start with their Korean BBQ, and then work your way up to the bolder flavors. The first time I tried kimchi, it was too strong, but now I absolutely love it! There is much good flavor and spice. Spice! By now you all know how much we love spicy!!! Every time Linda has come over with dinner, it's a new instant favorite and Ben and I are always trying to recreate it. Thanks for sharing the recipe Lin!!!